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BBQ Rotisserie Chicken Saute
with red onions / mushrooms / bell peppers / jalapenos

Active: 30 Total: 30

Use your favorite paleo-friendly BBQ sauce as the base for this quick and easy BBQ-themed chicken saute. This meal was last featured in 2020.



BBQ Rotisserie Chicken Saute:
  • Rotisserie chicken - 1/2 , shredded
  • Green beans - 1 lb , chopped
  • Bell peppers, any color - 1 , chopped
  • Onions, medium and red - 1/2 , chopped
  • Jalapenos - 2 , thinly sliced
  • Mushrooms - 8 oz , halved
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Oil, cooking - 1 Tbsp
  • BBQ sauce - 3/4 cup (use your favorite paleo-friendly)


  1. Rotisserie chicken - (Skip if already shredded on Monday.) Take meat off the bone and shred. Use a knife or your hands. (Can be done up to 5 days ahead)

  2. Green beans / Bell peppers / Onions / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Mushrooms / Green onions - Prep as directed. Store separately. (Can be done up to 3 days ahead)

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  1. Heat a wok or large saute pan with oil over medium-high heat. To heated pan, add green beans, bell peppers, onions, and jalapenos. Saute until the vegetables are nearly tender, 5 to 7 minutes.

  2. To vegetables, add mushrooms and saute for 2 to 3 minutes more until mushrooms are tender.

  3. Add BBQ sauce and chicken and toss to combine everything. Heat until warmed through, ~2 minutes more. 

  4. Serve BBQ saute with green onions on top. Enjoy!



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